Serious Eats: Recipes

Charred Tomatillo and Yellow Pepper Salsa

[Photograph: Suzanne Lehrer]

My favorite way to incorporate dried chili into salsa is to let it soften in flavored liquid—here, boiling vegetable stock, but you could experiment with alcohol or juice as well. Dried, toasted pasilla chilies are blended with tomatillos and yellow peppers, blistered under a broiler to create a smoky edge for the natural sweetness of the vegetables. Smooth and beautiful in color, this salsa will work great in fish tacos, on roasted or grilled corn, or mixed into rice and beans.

Buyer beware: Pasilla chilies are often incorrectly sold as ancho chilies. True pasilla chilies are spicier than ancho, thinner, and darker in color. This salsa mellows drastically as it sits. Serve immediately to eat it at its spiciest.

About the Author: Suzanne Lehrer is a writer and recipe developer in New York and a recipe editor for Cooking Channel. When not curating her budding hot sauce collection, she puts her French Culinary Institute education to good use in kitchens all around town. Follow her recipes and cooking adventures at and on twitter @the_suzchef

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